Farmers market veggie bowl

Farmers market veggie bowl

I am in foodie heaven. These carrots are gorgeous! Dem right there some carrots Bugs Bunny would gladly look down the barrel of Elmer Fudd’s shotgun for.  I am a total nerd bomber over these. Actually, I am nerding out over my whole basket of veggies from the market this week. I also got this amazing young ginger root.  Am I not supposed to geek out over this?!  I didn’t even know I could get real fresh ginger in L.A., or anywhere in the States. Purple radishes, watermelon radishes, honeydew radishes. I didn’t even know some of these things existed. I wanted to experiment with everything on the spot. So throwing every veggie together in a beautiful bowl seemed like the best idea to get that done.

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 gingerroot

My first inclination was a carrot ginger soup, but that would ruin the pretty colors, and we can’t be havin’ that.  So I roasted them whole with some thyme and ginger. And then I realized I had so many other veggies that I could make into my entire dinner. Check out that beautiful cauliflower and those watermelon, honeydew and purple radishes. farmgoodies

So you’re gonna have to suffer threw my obsessive pictures to get to the recipe. But just look at it!

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Fall fruit beauties: persimmon, quince and asian pear.

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So now for some pictures of dinner…

gingerthyme carrotsroasted

Farmers market veggie bowl

  • Servings: 6
  • Time: 1hr30min
  • Difficulty: medium
  • Print

1 large sweet potato, butternut or kabocha squash
2 bunches roasted carrots (See below)
1 eggplant
1/2 onion, chopped
1 bunch kale
1 c. lentils
2 c. water
Olive oil
Salt and Pepper
Carrot green pesto  or your choice vegan pesto or hummus
Sunflower seeds (optional) + Avocado (optional, but let’s be honest, it’s really not)

Pre-heat oven to 400˚F. Cut the sweet potatoes or squash in half and remove the seeds. Rub with olive oil, salt and pepper. Place open side down on baking pan and roast for 40 minutes. Place bell pepper along side the squash and roast for 25-30 minutes.

Cut eggplant into slices and place on baking pan. Coat with olive oil, salt and pepper. Roast for 20 minutes, flipping halfway. (I did this on another rack in the oven at the same time as the squash and bell pepper).

While roasting the vegetables, boil 2 c. water and 1 c. lentils, and let simmer. Cook for 15-20 minutes.

Heat a pan with olive oil. Sauté onion until soft, about 5-6 minutes. Add in kale and toss with salt and pepper, about 5 minutes.

To assemble the bowl: Put everything together however you want. Yum!

Seriously though, do you get this excited over any fun finds at your farmers market or grocery store, or is it just me?

carrottopgingerpesto
Carrot green ginger pesto

 

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